搜索结果: 1-10 共查到“工学 gelatin”相关记录10条 . 查询时间(0.109 秒)
Eco-friendly gelatin films with rosin-grafted cellulose nanocrystals for antimicrobial packaging
Gelatin Rosin Cellulose nanocrystal Antimicrobial properties Food packaging
2024/1/12
We report on gelatin films incorporating rosin-grafted cellulose nanocrystals (r-CNCs), which fulfill the most relevant requirements for antimicrobial packaging applications. Transparent gelatin/r-CNC...
Development of decellularized meniscus extracellular matrix and gelatin/chitosan scaffolds for meniscus tissue engineering
Meniscus extracellular matrix compressive elastic modulus cytotoxicity
2023/3/1
Meniscus tissue engineering has provided a great potential treatment for meniscal injuries. However, few scaffolds in meniscus tissue engineering have matched the mechanical properties of native menis...
Certain Properties of Gelatin-Starch Film Incorporated with Plant Extract (Kaempferia parviflora Wall. Ex Baker) and its Application to Meat Product
Gelatin-Starch Film Incorporated Plant Extract
2016/6/2
The objectives of this study was to study the influence of plant extract and starch on gelatin film properties and on rancidity stability of meat products. The effect of the extract was also compared ...
鹿肉盐溶蛋白热诱导凝胶特性影响因素试验（Properties of Venison Protein Gelatin and Mathematical Model）
鹿肉 盐溶蛋白热诱导凝胶 持水性 断裂强度
2010/12/28
通过单因素试验研究各因素对鹿肉盐溶蛋白热诱导凝胶特性参数的影响，得出：持水性和断裂强度随食盐、六偏磷酸钠、焦磷酸钠和多聚磷酸钠用量的增加先增大后减小，粘度随其用量增加逐渐增大；随着pH值增大，持水性先显著后缓慢增大，断裂强度和粘度先增大后减小；随着温度升高，持水性先减小后增大，断裂强度先增大后减小，粘度先显著后缓慢增大。借助均匀组合设计试验和二次多项式回归方程探讨各因子与凝胶特性参数间关系，得到各...
以CaCl2凝固豆腐为对照，研究全子叶豆腐在组成成分、色泽、质构、微观结构以及持水能力上的差异。结果表明：在色泽上，二者色差为3.76，可肉眼辨别差异，全子叶豆腐亮度上暗于普通豆腐；全子叶豆腐中，大豆多糖和纤维素的存在，提高了豆腐的产率和持水能力，并降低了对CaCl2浓度变化的敏感性；由于多糖和蛋白相互作用，在扫描电镜中，普通CaCl2豆腐有精细有序的网络结构，而全子叶豆腐呈现杂乱块状结构；由于多...
Investigation of Gelatin Polypeptides of Jellyfish (Rhopilema esculentum) for Their Antioxidant Activity in vitro
jellyfish gelatin polypeptide antioxidant activity copper(II)-binding ability
2010/10/14
Jellyfish gelatin was hydrolyzed by different proteases to obtain antioxidative polypeptides.
The gelatin hydrolysate obtained by progressive hydrolysis using trypsin and
Properase E exhibited the h...
PLGA Microspheres Incorporated Gelatin Scaffold: Microspheres Modulate Scaffold Properties
PLGA Microspheres Incorporated Gelatin Scaffold Microspheres Modulate Scaffold
2009/9/2
Freeze drying is one of the popular methods of fabrication for poly(lactide-co-glycolide) (PLGA) microspheres incorporated polymer scaffolds. However, the consequence of microspheres incorporation on ...
The physical properties of trout skin gelatin were compared with those of bovine skin gelatin to develop a novel use of fish gelatin. Gelling temperature, melting temperature and jelly strength of tro...
Physicochemical Properties of Edible and Preservative Films from Chitosan/Cassava arch/Gelatin Blend Plasticized with Glycerol
chitosan cassava starch gelatin glycerol
2009/2/17
Edible films from chitosan, cassava starch, and gelatin plasticized with glycerol have been developed by casting method, and the effects of cassava starch (50, 100 and 150 g per 100 g of chitosan), ge...
Textural Characteristics and Dynamic Oscillatory Rheology of Maturation of Milk Gelatin Gels with Low Acidity
texture gelatin acidic milk gels glucono--lactone
2008/3/28
The potential was assessed for using gelatin to form milk gels in the pH range outside that at which acid-induced coagulation of milk takes place, and performance of these gels was compared with aqueo...